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The Maiden Is Now Open in Southie With Cheese and Charcuterie Galore

Here's a look at the menu from the Sam's team's new restaurant, featuring plenty of oysters and a wine matrix that goes from "lawful" to "chaotic."

The Maiden
The Maiden
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One more fall 2015 opening sneaks in at the last minute — The Maiden quietly opened its doors on Saturday night at 28 West Broadway in South Boston, previously home to Owl Station. The 80-seat restaurant is a sibling to Sam's nearby in the Seaport District, previously known as Sam's at Louis. (Now that the luxury clothing store Louis has closed after the better part of a century, Sam's is moving to a new building next door to the old one and could reopen this spring.)

When The Maiden first appeared on social media a couple short months ago, there were promises of "oysters and cheese and meats," and those promises appear to be fulfilled. Take a look at the menu below, which includes raw bar offerings, lots of cheese, a selection of salumi from Waltham-based New England Charcuterie (the retail and wholesale arm of Moody's Delicatessen), and some cured meats as well as pates and terrines. There's also a small selection of appetizers and entrees, including a burger, honey-brined chicken, and whole fish.

The Maiden's license allows for beer, wine, and cordials. The beer selection includes eight draft beers, all from New England, and as for wine, there are six whites, six reds, two roses, a sparkling rose, and a prosecco by the glass. The bottle selection is a matrix rather than a list, displaying selections that range from "good" ("light, bright, crisp, elegant") to "evil" ("big, unctuous, dense, concentrated") and from "lawful" ("familiar, friendly, classic") to "chaotic" ("exotic, intellectual, unorthodox"). Here's a peek at some cordial-based cocktails.

The Maiden is owned by the Parsons — wife-and-husband duo Esti and Drew, as well as Drew's brother Jon. Before they opened Sam's, Esti became known for her hospitality at Radius, where she was general manager and partner. Drew is the bassist in American Hi-Fi, and Jon honed his cocktail skills at places like Sweet Ups in Brooklyn.

Jason Cheek (Sam's, Merrill & Co., KO Prime) is executive chef at The Maiden, joined by Tyler Potter (also a KO Prime alum, plus Eastern Standard and The Lower Depths) as sous chef. In the front of the house, Guy Torrey is general manager and Jessica Frechette is assistant manager.

For the start of this week, The Maiden will be open from 4 p.m. to midnight (bar) with the kitchen operating from 5 p.m. to 10 p.m., and then it'll close for Thursday and Friday, December 24 and 25. On Saturday, December 26, the kitchen will be open from 5 p.m. to 11 p.m. and the bar from 4 p.m. to 1 a.m. Normal hours kick in on Sunday, December 27:

  • Monday through Wednesday — Bar: 4 p.m. to midnight; kitchen: 5 p.m. to 10 p.m.
  • Thursday and Friday — Bar: 4 p.m. to 1 a.m.; kitchen: 5 p.m. to 11 p.m.
  • Saturday — Bar: Noon to 1 a.m.; kitchen: noon to 11 p.m
  • Sunday — Bar: Noon to midnight; kitchen: noon to 10 p.m.

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